Name: Vol-au-Vent
Cuisine: United States
Ingredients: A Cupful of Ice Water; An Egg; A Pound of Butter, or Half Lard and Half Butter; A Pound of Flour; A Teaspoonful of Salt

Ingredients

A Pound of Flour
A Pound of Butter, or Half Lard and Half Butter
A

Americas
United States
Condiment
Pastry
Vegetarian
New Orleans

Method

Vol-au-vent paste is always difficult to make, and should never be attempted by inexperienced housekeepers, if they are expecting company. Practice first before essaying to make others eat your efforts.

Make the Puff Paste as directed (see Puff Paste), and let it stand in a cool place at least six hours. Roll the Paste out very thin, and then line the

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Vol-au-Vent

Ingredients

Method

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